Ron Wilson

Ron Wilson

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Mint Juleps and Margaritas


Place your bets while enjoying this classic Kentucky favorite.

Make a simple syrup:

1 cup water

1 cup sugar

A generous 1/2 cup roughly chopped spearmint leaves - try Kentucky Colonel Spearmint

1/4 cup good bourbon for each mint julep

Mint for garnish

Combine water, sugar and spearmint leave in a pan and bring to a boil and cook until sugar dissolves.

Let cool, then strain.

Fill frozen glasses or goblets with crushed ice and pour about 1/4 cup bourbon and 1/4 cup mint syrup in each. Go to taste on this! Top each julep with a sprig of mint.


Even though Cinco de Mayo is May 5, the parties go on all weekend! I had this at a friend’s party and just had to have the recipe.

6 oz tequila

2 oz orange liqueur

8 oz frozen sliced strawberries in syrup

4-6 frozen limeade concentrate

Garnish: Mint sprigs (opt)

Fill a blender 3/4 of the way up with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses - wet rim a bit and then dip in sugar. Serve with sprig of mint.

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